In a large mixing bowl place cereals, brown sugar, and cinnamon. Crush mixture with hands to a rough crumble and mix ingredients well. Add coconut and toss to blend.

Line 2 cookie sheets with wax paper and make room in the freezer for them to sit flat.

Allow Ice Cream to slightly soften. Make scoops (rough scoops okay) of ice cream and set 3 or 4 in the bowl of cereal mixture. Use your hands to pat coating onto the scoops and round the scoops with your hands. Place on cookies sheets. Repeat working quickly until first pan is filled. Place in freezer to freeze. Fill the second sheet the same way.

Allow to freeze at least 3 hours before serving.

To serve: Place the ice cream ball in a bowl. Top with a nice drizzle of honey, top with whipped cream and sliced almonds. You can garnish with a triangle of deep fried flour tortilla coated in cinnamon sugar.

Once the balls are frozen hard you can store them in plastic ice cream buckets or any other freezer safe container. They keep for about 6 weeks in the freezer.

It is hard to mess this recipe up. You can easily make any size batch you would like.

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About Me

I am a fifty something daughter, sister, wife, mother, and event planning granny! I have planned, organized, decorated, catered, and implemented parties, events, conferences, summer camps, grandma camps, festivals, bazaars, luaus, fundraisers, and more. I thrive on details, the special little touches, the challenge, and the thrill of the actual event coming together after all of the planning.